Idaho® Potato and Feta Strudel | Idaho Potato Commission

Ingredients

• 1 cup walnuts, toasted
• 1 cup breadcrumbs, dry
• 2 pounds Idaho® Russet potatoes, peeled
• 8 ounces butter, melted, plus as needed
• Salt and white pepper as needed
• 1/3 cup milk or cream, hot
• 2 each egg yolks, lightly beaten
• 1 cup feta cheese, crumbled
• 1/4 cup chives or scallions, minced
• 1 tablespoon dill, fresh, chopped
• 15 each phyllo sheets, thawed
• 8 ounces butter, melted
• 8 ounces olive oil, plus as needed
• 1 cup baby spinach
• 1 teaspoon garlic, minced
• <strong>Red pepper coulis as needed</strong>
• 2 each red bell peppers, seeded and roughly chopped
• 1/2 teaspoon paprika or smoked paprika
• 1 each garlic clove
• 2 tablespoons olive oil
• 1/2 cup white wine
• Salt as needed